Heat Transfer In Food Processing Research Articles

A short update on heat transfer modelling for computational food processing in conventional and innovative processing

Heat transfer is one of the three transport mechanism in food processing to determine temperature changes. While canning and aseptic processing are two thermal processing, recent innovative techniques like infrared, microwave, ohmic heating and radio frequency applications also involve heat transfer. Knowing heat transfer fundamentals for temperature distribution inside a product is rather crucial since organoleptic — quality changes and safety are directly linked temperature. Therefore, in this study, mathematical background for heat transfer in food processing was introduced, and pioneering studies on mathematical modeling of heat transfer were summarized for conventional and innovative approaches, and possible future directions for mathematical modeling in design and optimization of food processing were provided.

Book Review: S. Yanniotis and B. Sundén (Eds): Heat Transfer in Food Processing – Recent Developments and Applications.

ZAMM - Journal of Applied Mathematics and Mechanics / Zeitschrift für Angewandte Mathematik und MechanikVolume 88, Issue 6 p. 514-514 Book Review Book Review: S. Yanniotis and B. Sundén (Eds): Heat Transfer in Food Processing – Recent Developments and Applications. B. Platzer, B. Platzer ChemnitzSearch for more papers by this author B. Platzer, B. Platzer ChemnitzSearch for more papers by this author First published: 19 May 2008 https://doi.org/10.1002/zamm.200890007AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat No abstract is available for this article. Volume88, Issue6June 2008Pages 514-514 RelatedInformation

Heat transfer in food processing: ensuring product quality and safety

Heat transfer to foods is commonplace but critical; heating develops flavour and texture and ensures product safety. The food industry must ensure that all parts of the product have all been processed sufficiently, without unacceptable loss of quality. Conventionally, food is significantly over-processed to ensure safety. This paper reviews some problems which heat-transfer engineers face in the food industry, and recent progress in understanding them. Examples are taken in (i) safety: the problems of predicting and validating food processes, using a combination of modelling, visualisation and enzyme temperature–time indicators which pass through a process and show how much cooking they have received, (ii) quality: the combination of reaction engineering and heat transfer in the generation of flavours and colours for ales, and (iii) process operation: how to clean food process plant.

Microwave phase control heating

Summary Food processors are increasingly looking towards new microwave‐based technologies to deliver competitive advantage in the market place, reduce operational costs, allow greater product innovation and increase flexibility without the need for large capital investments. The technical barriers to the widespread exploitation of microwave heating, and opportunities for microwave heating in food processing, are discussed in the context of the need to understand the microwave field/material/process interaction. It is shown how a new application of interference techniques, called phase control microwave heating, may offer opportunities for enhanced heat transfer in food processing, especially for direct control of the spatial power deposition within a foodstuff. Simulations of phase control heating using a 3D FETD microwave model, validation of experimental findings and examples in other applications are presented.